Pear Almond Clafouti With Red Wine Glaze

Recipe Ingredients

		Clafouti
2 cups	125g / 4.4oz	Whole wheat pastry flour - -or unbleached white
1 1/2 cups	139g / 4.9oz	Almond meal
2 1/2 teaspoons	12ml	Baking powder
1/3 cup	78ml	Soy milk
2/3 cup	157ml	Fruit juice concentrate
1 teaspoon	5ml	Vanilla
1/3 cup	78ml	Apple juice concentrate
2 teaspoons	10ml	Lemon juice
2		Firm pears - cored and sliced
		Lengthwise
		Glaze
2/3 cup	157ml	Red wine
1/3 cup	78ml	Fruit juice concentrate
3 tablespoons	45ml	Arrowroot or cornstarch
3 tablespoons	45ml	Water

Recipe Instructions

CLAFOUTI: Preheat oven to 375F. Combine flour with 1 c almond meal and baking powder in a bowl. Mix soy milk, fruit juice concentrate and vanilla and pour into flour mixture.

Mix well and pat down into a 9" shallow cake or quiche pan. Combine remaining 1/2 c almond meal with 1/3 c apple juice concentrate and lemon juice and spread over dough. Arrange pear slices on top in a spiral pattern. Bake for 35 minutes.

GLAZE: Combine wine and concentrate in a small pot and heat to a simmer. Dissolve arrowroot or cornstarch in an equal amount of water and whisk into wine.

Cook util thickened. Brush while hot over pears. Serve hot or warm.

Source:
Cooking Light, Sept. 1995, page 96

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